Directions:
- Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
- Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
- Open the sub rolls and grill the insides for about 1-3 minute—until toasted.
- Drain the pickled veggies. Slice the chicken into thin pieces.
- Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.
- Serve immediately!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.33 Kcal (1040 kJ) | ||
| Calories from fat | 107.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 18% | |
|---|---|---|---|
| Cholesterol | 60.82mg | 20% | |
| Sodium | 3057.63mg | 127% | |
| Potassium | 482.47mg | 10% | |
| Total Carbs | 16.18g | 5% | |
| Sugars | 12.82g | 51% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 20.79g | 42% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 104.06 Kcal (436 kJ) | ||
| Calories from fat | 45.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 18% | |
|---|---|---|---|
| Cholesterol | 25.49mg | 20% | |
| Sodium | 1281.33mg | 127% | |
| Potassium | 202.18mg | 10% | |
| Total Carbs | 6.78g | 5% | |
| Sugars | 5.37g | 51% | |
| Dietary Fiber | 0.43g | 4% | |
| Protein | 8.71g | 42% | |
| Vitamin C | 6.3mg | 25% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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